Peel the sweet potato and slice thinly. Make sure they all have more or less the same size.
Heat olive oil in a non- stick frying pan on medium heat and add the garlic and onion. Sear this for about 5 minutes and then add the chopped spinach. Simmer for 5 more minutes until the spinach has shrunk.
Add the passata and spices and let this simmer for 10 minutes on a low heat. Taste and add spices to your liking.
Grease a baking tray with olive oil - I use Pyrex or Le Creuset - and start with a layer of sweet potato slices. Top this of with sauce and cover with another layer of sweet potato and so on until you finish with a layer of sweet potato.
Crumble the mozzarella on top of this and season with some black pepper.
Bake for one hour to 1,5 hour at 180C°. Stick into the lasagna from time to time with a sharp knife or fork to see if it is cooked. When all feels tender the lasagna is ready.
Enjoy!
Nutrition Information
Serving size: 2
Recipe by Must Be Yummie at https://mustbeyummie.com/sweet-potato-lasagna/